Abstract
Milk composition is a major factor determining cheesemaking efficiency where caseins (CNs) play key roles, but little is known about individual partitioning during coagulation. This study evaluated the impact of reconstituted skim milk concentration (8%–25% solids) on the partitioning of individual CNs between rennet curd and whey produced with or without slight acidification. αs2‐CN and intact κ‐CN fractions partitioned in rennet whey were less than 10% and decreased with rise in milk concentration, whereas αs1‐CN and β‐CN appeared 100% retained into the curds. Loss of some αs2‐ and κ‐CN into rennet whey is attributed to their soluble complexes with whey proteins.
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